La Panadera Profile - Allrecipes.com (18137569)

cook's profile

La Panadera


La Panadera
 
Home Town: Appleton, Wisconsin, USA
Living In: Oakland, California, USA
Member Since: May 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Low Carb, Healthy, Dessert
Hobbies: Walking, Reading Books
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About this Cook
I am a throat cancer survivor so my taste buds changed after that. I don't tolerate acidic foods anymore or anything too sour. It's hard for me to taste sweet so I tend to lean on my partner and friends for taste feedback.
My favorite things to cook
Anything sweet. I like to bake simple things. I love nuts and many recipes always taste better with a handful of toasted walnuts or pecans to me. It would be fun to visit a Pecan Ranch or Walnut Farm sometime.
My favorite family cooking traditions
I like to do cut-outs. I really like the White Velvet cookie recipe for this and have fun glazing or frosting them and then sharing with co-workers and friends and family.
My cooking triumphs
Deciding to put coffee whipped cream on top of a cappuccino cheesecake when I over baked it to hide the cracks.
My cooking tragedies
Being too energetic when mixing up a batch of muffins and having them fall in the pan. Cake too! Ugh!
Recipe Reviews 26 reviews
High Protein Peanut Butter Balls
Most likely, 2 scoops of PP is two servings of whatever kind of PP you are using. Look on our container. I used a chocolate egg white protein powder and since I didn't have the scoop anymore, I used my food scale, and measured it out in grams. If you don't have pp in the house, substitute with dry milk powder; as this is also usually high in protein as well. Just be careful mixing it in, if the milk powder is not instant, it could clump up on you. I halved the recipe and since I only had 3/4 banana (64g), I added some raw honey (93g), I also added 2 oz of chopped walnuts, 2 oz of salted pistachios and one chopped Chocoperfection dark chocolate bar to the mix. And instead of adding the flax seed to the mixture, I rolled the balls in ground, black chia seeds, because I wanted to use them up. Chia, like flax seed needs to be ground up for maximum utilization. From what I've read on line, Chia is even better than Flax seed, but at more than 4x the cost of Flax seed, it's unlikely that I will get more. Despite, my given changes and the adding of honey to my batch, the nutrition information is similar to what is given here. My yield was 25 balls. I used a 2T. ice cream scoop as well, so much more uniform. You can buy different size scoops in restaurant supply stores, like Cash&Carry. Even with all that extra honey, my nutritional information on this recipe came very similar to what is stated.

1 user found this review helpful
Reviewed On: Sep. 17, 2011
Spinach Quiche
I'm going LowCarb and this was right up there with only 5 net carbs per serving, according to my LIFEFORM nutritional program. I did modify this recipe somewhat, but the "core," of the recipe was all there for me. I used fresh (9-1/2 oz.) spinach. I cooked a small amount of onion and garlic in a 1 T. each EVOO and butter, added 6 oz. of fresh sliced mushrooms (per a previous reviewer) and the spinach on top of that. I just cooked till the water was gone and added it to the other ingredients. I used full fat everything including 3 oz. of Monterey Jack and 3 oz. of Sharp Cheddar cheeses. This quiche definely needs a little crunch, so instead of the croutons, I used Baked Kale Chips by Lucy DelRey (here on allrecipes), sprinkled on top of each quiche when I served them. We loved it!

21 users found this review helpful
Reviewed On: Jan. 25, 2011
French Chocolate Cake
We liked this cake. I made it for Christmas Day dinner. Instead of a 9-inch springform pan, I used two 7" springform pans and baked them for about 40 minutes, or until they were puffy and tested clean. The great thing about this cake is that once it cools down, it pulls aways from the pan by itself. So taking the ring off is easy. If I know I might be giving one away, I trace the bottom pan over a cardboard circle, cover it in aluminum foil and press that down into the springform pan. That way if I want to leave it behind, I don't have to worry about having the pan bottom returned to me. I used TJ dark chocolate in the big Belgium bar. I also covered it with the Satiny Chocolate Glaze from this site, and served it with fresh raspberries on the side. Not too sweet, not too dense either, just a pleasant mouthful of chocolate goodness. I'm going to see if I can make it sugar free next time! Lovely recipe.

4 users found this review helpful
Reviewed On: Dec. 26, 2010
 
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